Almond milk is super yummy, healthy and easy to make. Here’s a quick and easy recipe for almond milk and delicious chocolate brownies all rolled up in one.
This post is just a quick recap on the video that I posted on my YouTube channel a couple of weeks ago(see below).
Firstly, if you haven’t made almond milk yourself, you must try! It is so easy and so much cheaper than ready-made, plus you know exactly what’s going into it! If you have made it before, you’ll know about the leftover almond meal mush…well I have a recipe for using that up! This recipe just had to be brownies, because who doesn’t love brownies (vegan ones at that)!?
Both so quick and simple to make with few ingredients so really there is no excuse not to try them. 😉
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ALMOND MILK
YOU WILL NEED:
– 1 cup soaked almonds
– 4 cups water
optional:
– sweetener (agave/ honey/ maple syrup)
– a pinch of salt
– vanilla extract
In a high speed blender, combine 1 cup soaked almonds (thoroughly rinsed and drained) + 4 cups water. Drain through a cheese cloth/ nut milk bag, squeezing as much liquid out as possible (keep the remaining almond meal).
Enjoy like this or add in your desired sweetener, a pinch of salt and some vanilla extract and pulse a few more times in the blender.
Store in the fridge in a sealed container for 3 days.
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THE BROWNIES
YOU WILL NEED:
– the leftover almond meal (around 3/4 cup)
– 3/4 cup coconut sugar
– 1/2 cup cacao powder
– 1/3 cup unrefined coconut oil, melted
– 3 L flax eggs (or regular if not vegan)
– pinch of salt
– 1/2 tsp vanilla extract
Place all ingredients in a food processor or high speed blender and pulse until combined.
Spread into an 8×8″ lined baking tray and bake in a preheated oven 175C | 350F | GM3 for 25-35 minutes (maybe a bit more depending on your oven)!
Leave to cool for 10 minutes before slicing into squares.
This article post was originally posted on bigcitydreamer.com
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